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The Easiest Vegan Butternut Squash Soup

Venelina Dove M.D.
Flavorful vegan Butternut Squash Soup that is so creamy, warm, and nourishing. Seasoned with fresh ginger and turmeric this is one perfect immune-boosting recipe! It is easy and simple to make, ready in just 30 mins and is naturally gluten-free.
This recipe is healthy, plant-based (dairy-free, egg-free), and oil-free.
4.50 from 4 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Vegan Soup Recipes
Cuisine European
Servings 4 servings

Ingredients
 

  • 1.5 pounds (700 g) butternut squash, or pumpkin, peeled and deseeded
  • 2 medium (420 g) potatoes
  • 1 large carrot
  • 1 large onion
  • 2 cloves garlic
  • 1 inch (2.5 cm) fresh turmeric tuber
  • 1- inch fresh ginger root
  • ¾ tsp thyme
  • 1 tsp salt
  • ½ cup (60 g) raw cashews
  • 5 cups (1200 ml) water

Instructions
 

  • Chop the veggies (butternut squash, potatoes, carrot, and onion) into 2-3 large pieces.
  • Place them in a pot together with the garlic, turmeric, and ginger. Add the water and bring to a boil. Cook for about 20 mins or until tender.
  • Put the cooked veggies, garlic, ginger, turmeric, and cashews in a blender. Add vegetable broth from the pot, season with thyme and salt, and blend for several minutes or until creamy.
  • Transfer the soup back to the pot. Serve with croutons, boiled chickpeas, or buckwheat. Enjoy!

Notes

  • You can adjust the thickness of your soup by adding more or less vegetable broth.
  • I prefer to add the pumpkin last, around 10 mins after the other vegetables. It boils quickly and I don’t want to overcook it. Thus more nutrients are preserved.
  • If you don't have fresh ginger or turmeric, you can use 1 teaspoon dried of each.
    Tried this recipe?Let us know how it was!